This wild garlic and rosemary butter is simple to make and packed with flavour. It’s perfect for steaks, roast potatoes, or fresh bread.
David's mum gave us 3 wild garlic plants after foraging during a springtime walk, so we planted them in our veg patch. The following Spring, they flourished and grew and we had to decide what to make...and along came our trout, wild garlic and chive quiche - it's delicious!!
This wild garlic and rosemary butter has many versatile uses:
- Slice rounds and let them melt on steak, grilled lamb chops, roast mixed vegetables or grilled chicken.
- Stir the butter through pasta, mashed potatoes or sautéed new potatoes.
- Spread the butter on warm crusty bread.
- Use some to finish off sautéed mushrooms, green beans or broccoli.
Tips
- Optional add-ins – try adding lemon zest for brightness, a pinch of freshly ground black pepper or chilli flakes for a mild heat.
- Flavour variations:
- Wild garlic, lemon and thyme
- Wild garlic, smoked paprika and chilli
- Rosemary, garlic and parmesan
- This wild garlic and rosemary butter recipe is easily adapted if you want to make less or more.
Frequently Asked Questions
Yes - roll it into a log in cling film. Freeze for up to 3 months and slice off rounds as needed.
It keeps well for about 1 to 2 weeks if kept in an airtight container.
Yes - but use half the quantity as dried herbs are more concentrated.
Substitute with a mix of spinach and garlic chives or young garlic scapes.
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HOW TO MAKE THIS WILD GARLIC AND ROSEMARY BUTTER
Ingredients
- 250g unsalted butter, softened
- 50g wild garlic leaves, washed, patted dried and finely chopped
- 15g rosemary leaves, washed, patted dried and finely chopped
- 1.5 tsp fine sea salt
Instructions
- Mix the ingredients together well in a bowl. Divide the mixture in 3, then wrap each portion in cling film and roll into logs. Twist the ends tightly to seal each log.
- Chill the logs of butter in the fridge until firm, or label and date them and place them in the freezer (for up to 3 months).
- When ready to use from the freezer, take it out to defrost slightly so that it’s easier to slice off rounds as needed.
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Wild Garlic and Rosemary Butter
Ingredients
- 250 g (8.8 oz) unsalted butter softened
- 50 g (1.8 oz) wild garlic leaves washed, patted dried and finely chopped
- 15 g (0.5 oz) rosemary leaves washed, patted dried and finely chopped
- 1.5 tsp fine sea salt
Instructions
- Mix the ingredients together well in a bowl. Divide the mixture in 3, then wrap each portion in cling film and roll into logs. Twist the ends tightly to seal each log.
- Chill the logs of butter in the fridge until firm, or label and date them and place them in the freezer (for up to 3 months).
- When ready to use from the freezer, take it out to defrost slightly so that it’s easier to slice off rounds as needed.
Notes
- Optional add-ins – try adding lemon zest for brightness, a pinch of freshly ground black pepper or chilli flakes for a mild heat.
- Flavour variations:
- Wild garlic, lemon and thyme
- Wild garlic, smoked paprika and chilli
- Rosemary, garlic and parmesan
- This wild garlic and rosemary butter recipe is easily adapted if you want to make less or more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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